German Apple Strudel (Apfelstrudel)
Crisp, paper-thin pastry rolled around a spiced apple, raisin and breadcrumb filling.
Ingredients
- For the dough: 250g plain flour, plus extra for dusting
- For the dough: 1 egg
- For the dough: 3 tbsp sunflower oil
- For the dough: 100ml lukewarm water
- For the dough: pinch of salt
- For the filling: 1kg cooking apples, peeled, cored and thinly sliced
- For the filling: 75g caster sugar
- For the filling: 75g raisins
- For the filling: 1 tsp ground cinnamon
- For the filling: zest and juice of 1 lemon
- For the filling: 50g butter, plus 50g melted
- For the filling: 60g fresh white breadcrumbs
- Icing sugar and vanilla sauce or cream, to serve
Method
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Mix the dough ingredients, knead for 10 minutes until smooth and elastic, then brush with oil, cover and rest for 30 minutes.
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Fry the breadcrumbs in the 50g butter for 3 to 4 minutes until golden. Toss the apples with the sugar, raisins, cinnamon, lemon zest and juice.
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Heat the oven to 200°C (180°C fan). On a floured tea towel, roll the dough out then stretch it gently with the backs of your hands until paper-thin and about 50 x 60cm.
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Brush the dough with some of the melted butter and scatter the breadcrumbs over the lower two thirds. Spread the apple filling on top.
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Fold in the sides, then roll up using the tea towel to help. Transfer to a lined baking tray seam-side down and brush with melted butter.
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Bake for 35 to 40 minutes, brushing again with butter halfway, until deep golden. Dust with icing sugar and serve warm with vanilla sauce or cream.